Florida Wedding Punch

Beverages
Looking at Cooking with Mildred Swift

Mrs. F. B. Senguine, Jr.

  • 3/4 cup sugar
  • 1 1/2 cups water
  • 2 cans (6 ounces each) frozen concentrated blended grapefruit and orange juice, reconstituted
  • 2 cans (6 ounces each) frozen concentrated tangerine juice, reconstituted
  • 1 quart ginger ale

Combine sugar and water in saucepan; place over low heat and stir until sugar is dissolved. Cool. Add chilled juices. Just before serving, add ginger ale and pour over a block of ice in your punch bowl.

Yield: 34 1/2 cup servings.





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